You are here: Inns and resorts > Inns and resorts by region > Centre-du-Québec > Auberge Godefroy > Gastronomy > Our Chef's Recipes > Recipe Details >

Serves 4 to 6

Pie Crust:

• 200 g flour
• 50 g cocoa
• ½ pouch yeast
• 100 ml sunflower oil
• 80 ml hot water
• 1 pinch salt
• 1 tsp sugar
• 5 ml ground black pepper
• Zest from one lemon

Mix all the ingredients to form the dough and refrigerate 1 hour. Press and shape dough into a 9” pie plate. Prick dough and bake in oven preheated to 350°F 4 to 10 minutes or until golden. Let cool.

Maple Filling:

• 250 ml maple syrup
• 100 ml New Castle brown beer
• 20 g cornstarch
• 5 ml vanilla extract

Dilute cornstarch in vanilla extract and 50 ml maple syrup. Set aside. Heat remaining maple syrup and beer. Add cornstarch mixture and bring to a boil. Remove from heat and pour into pie crust and refrigerate.

Apple Cranberry Cognac Sauce:

• 200 ml maple syrup
• 1 oz cognac
• ½ green apples, cubed
• 100 g dry cranberries

Heat maple syrup and cognac so it turns into a caramel. Add apples and cranberries and cook 2 minutes. Let cool and serve with each pie slice. Fan each plate with apple slices as garnish and top with mint leaf.

Bon appétit!
Kim Houle-Ayotte Pastry Chef

LOCAL PRODUCE

Follow us on: